NUTRITION

SERVINGS

INGREDIENTS

1 tbsp extra virgin olive oil

0.5 cup yellow onion

2 cloves garlic

1 cup carrots

0.25 cup dry brown lentils

2 cups chicken bone broth

4 oz cooked shredded chicken breast

0.5 tsp dried thyme

0.25 tsp sea salt

0.25 tsp black pepper

1 oz mini corn sticks

1 tbsp fresh parsley

PREPARATION

• 1

  Heat the extra virgin olive oil in a medium pot over medium heat until shimmering.

• 2

  Add the diced yellow onion and sliced carrots to the pot, sautéing for about 5 minutes until the onion is translucent.

• 3

  Stir in the minced garlic and dried thyme, cooking for 1 minute until the aromatics are fragrant.

• 4

  Add the dry brown lentils and pour in the chicken bone broth, stirring to combine.

• 5

  Bring the soup to a gentle boil, then reduce the heat to low and cover the pot with a lid.

• 6

  Simmer for 20 to 25 minutes, or until the lentils are tender but not mushy.

• 7

  Fold in the cooked shredded chicken breast and continue to simmer for 3 minutes to ensure the chicken is heated through.

• 8

  Season the soup with sea salt and black pepper to enhance the savory flavors.

• 9

  Ladle the hearty soup into a bowl and garnish with freshly chopped parsley.

• 10

  Serve immediately with the mini corn sticks on the side or sprinkled on top for a delightful crunch.